Step 1

In a mixing bowl, combine yogurt, oil, lemon juice, crushed ginger, crushed garlic and all the spices.

Step 2

Add chicken pieces, capsicum and onion in the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes. If marinating for longer, marinate only chicken and add the veggies just before cooking.

Step 3

Line the drip pan with aluminum foil for easy clean-up. This is optional though. Place the fry basket in the drip pan.

Step 4

Arrange the chicken, onions and peppers in the basket in a single layer. Don’t overcrowd them otherwise they won’t crisp up while cooking. If using skewers, place 2-3 skewers.

Step 5

Insert the basket back. Using the temperature button set 360°F. Set the timer for 8 mins.

Step 6

After 8 minutes, remove the veggies and keep aside. Flip the chicken pieces and lightly brush or spray the tikka pieces with oil. This makes the exterior texture extra-crisp.

Step 7

Insert the basket back and cook at 360F for another 6 minutes. If using chicken breast, you might have to cook for 7-8 mins instead, depending on thickness of pieces.

Step 8

Follow the same process for the 2nd batch. It takes me two batches for a 1-1.5 pounds of chicken.

Step 9

Place the trivet in the cooking pot in your Mealthy Multipot. Place the mesh basket on top of the trivet.

Step 10

Layer the chicken, onion and bell pepper evenly.  If using skewers, place 2-3 skewers. Avoid overcrowding them to get that golden crisp exterior. Place the crisplid on the cooker and cook for 8 minutes at 400°F.

Step 11

After 8 minutes, remove the veggies and keep aside. Flip the chicken pieces and lightly brush or spray the tikka pieces with oil. This makes the exterior texture extra-crisp.

Step 12

Place the crisplid on the cooker and cook for 8 minutes at 400°F. If using chicken breast, you might have to cook for 1-2 minutes longer depending on thickness of pieces.

Step 13

Follow the same process for the 2nd batch. It takes me two batches for 1-1.5 pound of chicken.

Step 14

Turn on the oven broiler. Place the marinated chicken, onions and peppers on an aluminum lined baking sheet. If using skewers, place them 1 inch apart.

Step 15

Place the baking sheet on the top rack and cook for 10-12 minutes, or until the chicken cooks through.

Step 16

Place the marinated chicken pieces or skewers on the medium-high heat area of a pre-heated grill for 10-12 minutes, or till chicken cooks through.

Step 17

Chicken Tikka is most commonly served as an appetizer with a popular Indian dip called, Cilantro Chutney.

Step 18

Sprinkle chicken tikka with fresh lime juice and chaat masala before serving, this extra step really elevates the tikka flavors.

Step 19

My husband and I enjoy this Chicken Tikka for dinner with a side of a simple garden salad dressed with lemon vinaigrette for a Low-Carb meal. To complete the meal for my girls, I make a side of Saffron Rice or serve it with Butter Naan.